Massimo Marcone who is the food scientist in the University of Guelph, Canada confirms that the coffee is safe and found that it even has lower bacterial counts than regular coffee.
The low bacteria count is likely due to the washing process performed by locals collecting the beans. The "cherry" or endocarp surrounding the bean is not completely digested by the weasel; it must be removed during processing. This probably leads to a more thorough washing process.
No comments:
Post a Comment